Tofu Chickpeas Lettuce Wraps

antipastistartersnackappetizerantipastohor d'oeuvre
Tofu Chickpeas Lettuce Wraps

The recipe Tofu Chickpeas Lettuce Wraps can be made in around 45 minutes. This recipe serves 8 and costs 95 cents per serving. One portion of this dish contains around 10g of protein, 6g of fat, and a total of 138 calories. 2 people have tried and liked this recipe. It works well as a very affordable hor d'oeuvre. This recipe from Foodista requires tofu, maple syrup, white of green onions, and soy sauce. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 63%, this dish is pretty good. Similar recipes include Tofu Chickpeas Lettuce Wraps, Tofu Lettuce Wraps, and Tofu Lettuce Wraps.

Ingredients

name
Image of carrots carrots (32 grams)
Image of chickpeas chickpeas (164 grams)
Image of chilies chilies (3)
Image of cilantro cilantro (1 Tbsp)
Image of garlic garlic (2 cloves)
Image of ginger paste ginger paste (1 teaspoon)
Image of soy sauce soy sauce (2 Tbsps)
Image of maple syrup maple syrup (1 teaspoon)
Image of olive oil olive oil (1 Tbsp)
Image of salt salt (0.375 teaspoons)
Image of tofu tofu (680.389 grams)
Image of warm water warm water (59.147 milliliters)
Image of white of green onions white of green onions (25 grams)
Image of sesame seeds sesame seeds (1 teaspoon)
Image of vinegar vinegar (2 Tbsps)

Steps

  1. 1 Soak the whole red chilies in warm water for 10 minutes and grind into a smooth paste. Keep it aside.
  2. 2 Heat oil in a nonstick pan/wok and add garlic, ginger and sesame seeds.
  3. 3 Add scallions/green onions into the pan and saut well.
  4. 4 Add carrots and mix again.
  5. 5 Add the prepared chili paste, soy sauce, and vinegar and mix very well.
  6. 6 Add Tofu, mix, cover and cook for 2 minutes.
  7. 7 Add chickpeas, salt and maple syrup.
  8. 8 Mix and again cover and cook for 2 minutes.Lastly, add cilantro mix properly and turn off the flame.
  9. 9 Serve the tofu chickpeas mix on the fresh lettuce leaves and top it with few drops of lemon juice.
View original recipe on Foodista